I love cooking with my niece Sasha. Mostly because she is so enthusiastic in the kitchen, but also because it happens so infrequently. I go up to Johannesburg about twice a year and try and spend as much time with her as possible. She is nearly 5 and it is becoming a pleasure to spend time with her, playing ‘hide and go seek’, drawing, being outside at the playground and going out for ice cream.This visit we made cupcakes (from a box) and I burnt myself on my sister’s oven – this was a first for me. Sasha and I then made supper, she however was not interested in eating it. Sasha got to stay up late and have a grown up meal with Aunty Tandy and Grandpa. Kerry (my sister) tells me that Sasha thinks my name is Aunty Tandy and not just Tandy but what ever she thinks, I just love the yelling of AUNTY TANDY when she is supposed to be quietly in bed, or when she sees me driving up, or when she has had enough of me giving attention to the sister (her baby sister Nadia). She is the reason for the cookbook I am going to write this December, in collaboration with who ever wants to contribute.
There is no exact recipe for this but basically we took some broccoli, sundried tomatoes, soft feta, marinated artichoke hearts and exotic mushrooms. The broccoli stalks were cooked with the mushrooms which we sliced (read Sasha sliced everything with a normal eating knife). The cooked ingredients were added to the other ingredients which were also sliced. This was topped with cooked pasta and several portions per person were eaten and enjoyed.
I am submitting this recipe to Presto Pasta Nights, which is being hosted this week by Ruth, the founder of PPN
Please see the Secret Santa post!
PS – this post was written before my sister and her husband made the decision to take a job in Australia – this month I will be cooking all sorts of lovely dishes with Sasha!
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